Skillet Tater Tot Casserole is an updated childhood classic made in one skillet and without condensed soup! This gluten free dinner recipe is always a smash hit.
“This was so delicious! Much better than the version I grew up with – can’t wait for my lunch leftovers!”
Tater Tot Casserole (or “hotdish” as my neighbors to the north in Minnesota like to call it!) has been officially updated – make that UPGRADED – to skillet meal status!
Oh yes, what you see here is saucy, seasoned ground beef and vegetables topped with the king of the frozen foods aisle, tater tots of course, all prepared in one skillet.
Comfort food does not get easier than Skillet Tater Tot Casserole!
Midwestern Classic Made Easy
Tater Tot Casserole is a Midwestern classic. Each satisfying and comforting bite is like a food hug. The dish usually calls for condensed soup to be mixed with browned ground beef and frozen vegetables which are poured into a casserole dish then topped with tater tots and baked. I’m ditching canned soup because it’s usually not gluten-free, is full of unnecessary ingredients, and my homemade version tastes way better.
I’ve also updated the dish to be cooked entirely using just one skillet. From browning the ground beef, simmering the flavorful sauce, and crisping up the tots in the oven, all you need is an 10-12″ oven-safe skillet. I use my enameled cast iron skillet, though here’s a more budget-friendly option.
Skillet Tater Tot Casserole is a meat and potatoes dish that’ll stick to your ribs but since it’s made with mostly homemade ingredients you can feel good about feeding it to your whole family. We scrape the skillet clean anytime I make it for dinner!
Serve with Air Fryer Asparagus
How to Make This Recipe
Start by browning lean ground beef, seasoning with salt and pepper, then drain and set aside.
Next, melt butter in the skillet over medium heat then add sliced mushrooms and chopped shallots or onions. Saute until the mushrooms are tender and golden brown then add minced garlic and saute for 1 more minute.
Sprinkle in gluten-free flour (or AP flour if not GF) then whisk while cooking for 1 more minute.
Now slowly stream in chicken or beef broth and milk while whisking constantly to avoid lumps.
Add gluten-free tamari (or soy sauce if not GF), ketchup, Worcestershire sauce, plus smoked paprika then turn the heat up slightly to bring the mixture to a simmer.
Turn the heat back down to medium then simmer for a few minutes until the sauce has slightly thickened. Resist the urge to let the sauce reduce down too much as it will reduce in the oven. It will feel watery but trust me – it’s just right!
Stir the ground beef back into the sauce then remove the skillet from the heat and layer frozen tater tots on top. The precise amount will depend on how deep and wide your skillet is. You’ll want at least a 10″ skillet, but I also make this in our big 12″ cast iron and it works great too. Like I said, since the sauce is thin the tots will sink down a little bit but it’s fine!
Recipe Tip
If you don’t have an oven-safe skillet you could pour the mixture into a baking dish at this point, top with the tots, and then bake.
Pop the skillet into the oven then bake according to the time/temp indicated on the bag of tater tots. Let the dish sit and cool for about 5 minutes before serving up hot.
This dish will be a smash hit with the whole family. Kids (and kids at heart) adore the crispy tater tots, while the rich and flavor-packed sauce is unbelievably satisfying. Enjoy!
More Cozy Skillet Dinners
- Ground Beef Stroganoff
- Creamy Summer Veggie Gnocchi Skillet
- Cheesy Chicken Burrito Skillet
- Skillet Shepherd’s Pie
- Cheesy Gnocchi Florentine
- Beef & Veggie Enchilada Skillet
- Homemade Crunchy Taco Hamburger Helper
Equipment
Ingredients
- 1 lb ground beef
- salt and pepper
- 3 Tablespoons butter
- 1 cup sliced or chopped mushrooms, any kind, I recommend button or baby bellas
- 1 large shallot or small yellow onion, chopped
- 2 cloves garlic, pressed minced
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 1-1/2 cups chicken or beef broth
- 1 cup milk, any kind
- 2 Tablespoons gluten free REDUCED SODIUM Tamari, or soy sauce if not GF
- 2 Tablespoons ketchup
- 1 Tablespoon worcestershire sauce
- 1/4 teaspoon smoked paprika
- 2 lb bag tater tots, Ore Ida recommended
Directions
- Preheat oven according to tater tot bag instructions. Brown ground beef in a large, 10-12" oven-proof skillet (cast iron works great) over medium-high heat, seasoning with salt and pepper. Drain then set aside.
- Turn the heat down to medium, melt butter in skillet, then add mushrooms and shallots. Season with salt and pepper then saute until mushrooms start to soften, 3-5 minutes. Add garlic then saute for 1 more minute. Sprinkle in flour then whisk to combine and cook for 1 minute. Slowly stream in broth and milk a splash at a time, whisking to avoid lumps. Add Tamari, ketchup, worcestershire sauce, and smoked paprika then turn heat up slightly to bring mixture to a simmer. Turn heat back down to medium then simmer until just slightly thickened, 2-3 minutes.
- Remove skillet from heat then stir in ground beef and arrange tater tots on top in a circular pattern. Place skillet on top of a baking sheet (or place one on the rack below) then bake according to tater tot bag instructions. Let sit and thicken for 5 minutes before serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I seriously love you for making a version without condensed soup! I am going to make myself a vegan or vegetarian version of this SOON!
Growing up, my dad always made tator tat casserole (with condensed soup, naturally) when my mom had something going on and couldn’t cook dinner. It’s still a comfort food for me. I will be making this…. definitely one of my favorite recipes that you have posted lately. Thanks
I’m so with you on the smoked paprika! It’s the best ever!
I can’t wait to give this a try!
Yum!! I’ve been wanting to make a tater tot casserole, but every recipe I’ve found had “cream of” soups in the ingredients list. Thank you for sharing a healthier version of tater tot casserole! I can’t wait to make this recipe! :)
Can’t wait to try this! Growing up in Iowa we had tater tot casserole and then moving to MN everyone calls it hot dish, so I’m glad you still call it casserole! We put corn in ours too, sooo good with that little bit of sweetness.
This is like the peak of comfort food…looks scrumptious!
Oh no you didn’t is right! This is amazing. And when you use mushrooms I die. Also, I can’t believe you guys have never had tater tot casserole before! Looks like there is no need now, because I can’t imagine you would ever eat it any other way- thank you for this!
Hi Kristin!
Are all paprikas created equal? My little container of McCormicks just says “paprika”
Oh, and I would totally add peas to this. Thanks for sharing your GF version of this recipe. Love it! Can’t wait to try it.
Hi Hope! Smoked paprika is different than regular paprika. It tastes smokey – I LOVE it!
Thanks, Kristin! I will be sure to buy some smoked paprika then!
So making this asap! Smoked paprika is my FAVORITE seasoning for salmon! I swear it has a lemony taste (to me). I can’t smell so trying to use seasonings is hit or miss for me :D
Yum! It’s just missing the peas – the pop from the peas adds more fun to go along with the tater tots.
I know – I was going back and forth! I don’t LOVE peas so I ultimately decided to leave them out. :)
I use green beans in mine, give that a try if you don’t like peas. Kristin, I can’t believe you’ve never had green bean casserole before! I can’t wait to try your recipe without the “cream of” soup, it sounds yummy!
Oh this is so happening!
I’m eating my own version of a tater to casserole as I read your recipe! Love the mushrooms…I bet the flavor of this dish is phenomenal!
Ahhh this takes me right back to the 4 years I lived in MN and was introduced to this beauteous thing called “tater tot hot dish.” You’ve taken it to a whole new level of awesome!
As a tatertot casserole aficianado, I can say the only thing you are missing is a little bit of sharp cheddar. YUM! I haven’t made this casserole in awhile because my husband hates it but I may try to sneak this in and see if he appreciates your skillet version. The sauce looks divine, I never would have considered adding Worcestershire.